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Rated 5.0 stars by 1 users
Dinner
Mexican
Boro Team
4
15 minutes
25-40 minutes
Smoky roasted cauliflower, peppers, onions, and black beans tossed in a zesty lime marinade—served with tortillas, avocado, and fresh toppings.
1 medium head cauliflower (cut into florets, ~3–4 cups)
2 bell peppers (red, orange, or yellow, sliced)
1 sweet onion (sliced)
⅓ cup olive oil
¼ cup freshly squeezed lime juice (plus zest)
1 Tbsp honey
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
2 garlic cloves, minced or 1 Tbsp garlic powder
1 (14-oz) can black beans (drained and rinsed)
¼ cup chopped fresh cilantro (for serving)
1 avocado (sliced, for serving)
Lime wedges (for serving)
Warm tortillas (for serving)
Dairy-free sour cream (for serving)
Preheat oven to 425°F. Line a baking sheet with parchment or spray with avocado oil.
In a bowl, whisk olive oil, lime juice/zest, honey, cumin, chili powder, smoked paprika, salt, pepper, and garlic.
Place cauliflower, peppers, and onions on sheet pan. Drizzle marinade over veggies and toss until evenly coated.
Roast 20–30 minutes, until tender and slightly charred.
Add black beans to pan and roast an additional 5–10 minutes.
Assemble fajitas: layer roasted cauliflower, peppers, and onions in tortillas. Top with avocado, cilantro, dairy-free sour cream, and a squeeze of lime.
Notes:
Add chicken to the sheet pan for a protein boost. Cook until internal temperature reaches 165°F (about 40 minutes).
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